Can I use coarse sea salt when making bread and sweet doughs? Will it
dissolve properly? Or is a more fine grind preferred?
Many thanks
Regards,
Steven Leof
Because e-mail can be altered electronically, the integrity of this
communication cannot be guaranteed. It is however confidential and may
contain privileged, proprietary, or otherwise private information for the
sole use of the recipient(s) named in the header. If you have received this
email in error, please notify us immediately and delete it from your
computer systems. Do not copy, distribute or disclose its contents.